This past week has been a busy one. I spent a few hours at the start of the week with my sons grade 3 class showing them how to make gingerbread cookies. I don’t think there are a lot of people who willingly choose to teach 24 – 8 year olds how to bake, in fact, I believe I might have been the only one, but for some reason I felt this was an opportunity to volunteer and have a lot of fun. I had to laugh at all the grossed out expressions when they smelled the molasses that we needed to add. It definitely wasn’t the most relaxing morning, but I’m glad I stepped up to help out.

There have also been the usual Christmas parties and concerts. And of course, some close to last minute, Christmas shopping. It’s always so busy at this time of year. I’ve been having a hard time focusing on meal planning and creating, so I’ve fallen back on some old recipes. One of those recipes is this Italian Sausage Penne. It’s quick and easy, and best of all, it’s a dish that everyone in my family enjoys.

This recipe has been around in our house for a number of years. It’s actually something my mom used to make when I was a teenager and has been carried over into my house. I’m not sure where the original recipe came from, although my guess would be either a Canadian Living magazine, a Company’s Coming cookbook or from one of my moms severalBest of Bridge cookbooks. Those seemed to be the most prominent cookbooks in our house at the time. This recipe takes 30 minutes, it doesn’t have too many ingredients and it’s super simple. Exactly what I’ve needed these past couple of weeks. If you’re feeling a little overwhelmed with the fast-approaching holidays, hopefully this recipe will help you out, as well.

1 Tbsp extra virgin olive oil

500g Italian sausage

1 small onion, diced

2 cloves of garlic, minced

2 – 398 mL cans of diced tomatoes

1 tbsp dried oregano

2 tsp dried basil

375g package of penne (mine was 454g, so I used a bit less than the whole thing)

Italian flat leaf parsley for garnish (optional)

parmesan cheese for garnish (optional)

Bring a large pot of water to a boil, then cook the penne according to the package directions. Drain the penne, then place it back in the pot and set aside.

Heat the olive oil in a large skillet over low-medium heat. Add the sausages and cover. Cook for about 10 minutes, turning occasionally, until they are browned and cooked throughout. Remove from the pan and set aside until cook enough to handle. Drain most of the drippings, leaving only about 1 tbsp.

Add the onions to the hot skillet and cook for just a few minutes until beginning to sweat, then add the garlic. Continue cooking for about 1 minute before adding in the tomatoes, basil and oregano. Stir together and bring to a simmer over low heat.

While the sauce is simmering, slice the cooled italian sausage into 1/2″ think slices. Add it to the skillet and continue cooking until the sauce is thickened and the sausage is warmed through.

Pour the sauce over the penne and stir. Serve with fresh parsley and parmesan. Serves 4 – 6